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Friday, January 15, 2010

What do you do when you have a few wonton wrappers and some random vegetables sitting around that need to be used up? Vegetable gyoza comes to the rescue. Now before you get all up in a tizzy and correct me in my culinariousness I am going to concede that true gyoza are made from a different dough than a wonton skin but these are pinched in the gyoza way thus they are gyoza - so there.

The filling is a little bit of this and that like carrots and ginger and spinach, green onion and a tiny bit of celery all mixed with a little cornstarch to bind and creased into the skins then fried until golden.

I made a little dipping sauce out of siracha chile sauce, soy sauce and rice wine vinegar and served up the quickest and tastiest lunch you could want and as far as I am concerned these are gyoza but if you want to make the real ones here is a gyoza recipe.

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Christo Gonzales

Learning recipes is great, learn technique and its grand. ChezWhat is a virtual bistro with an ever changing menu based on the freshest most unique ingredients of the season. I have a passion for words and food and I love how well they go together, my kitchen explorations are my life and my life is food. Come with me while we experiment with flavors.